An interdisciplinary group of researchers is proposing a new way to think of some interactions between species, classifying a variety of plants, animals and fungi as “nature’s chefs.” Specifically, nature’s chefs are organisms that provide food – or the illusion of food – to other organisms. The concept offers a new perspective on species interactions.
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Despite a slight dip in the 12-month inflation rate in April, food prices are soaring, up 9.4% from a year ago. Here’s what has changed at the grocery store.
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With inflation impacting housing, grocery and gas prices two years into the COVID-19 pandemic, John Connaughton, professor of financial economics for the Belk College of Business at UNC-Charlotte, is forecasting a generally stable 2022 after significant post-lockdown growth in 2021. Connaughton’s analysis showed the annual GDP growth rate will...
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The FTC is looking into whether supply chain disruptions are creating anti-competitive practices among businesses and contributing to higher prices for consumers.
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SAS will be supporting NC State’s North Carolina Plant Initiative. The end goals: to increase crop yields, create new varieties, extend growing seasons, enhance sustainability, and produce new and improved technology.
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